If you’ve ever eaten at American Revelry, you’ve tasted her brilliance but how well do you know the chef bringing the fire behind the scenes? As our amazing Executive Chef at American Revelry, Denise Shavandy’s dishes defy categories but still celebrate American cuisine at its finest. Her food is fearless, fun, and full of flavor—just like the chef herself. In this intimate Q&A, we dive into Denise’s culinary roots, obsessions, and that marshmallow bouquet she had to battle on national TV. Spoiler alert: she won.

What’s the first dish that made you fall in love with cooking?

I fell in love with food long before I fell in love with cooking. My parents and I often ate out in nice restaurants, and I always loved ordering the most interesting/exotic item on the menu. I was always willing to try something new. My parents took me to iconic restaurants like The 21 Club, Sardie’s, and Tavern on the Green in Manhattan, and The Mansion, The Pyramid Room, and Dakota’s in Dallas. As a kid, one of my favorite things was escargot (it was very popular at the time) and I ordered it every opportunity I had! I enjoyed cooking with my dad at home and we would make escargot at home. We would always try to recreate restaurant dishes at home together.

Describe your food in three words.

Creative. Explorative. Flavorful.

You’ve got this deep resume—what’s one experience that shaped your approach in the kitchen today?

The first restaurant that my husband and I owned was in Waxahachie, and we basically had a small chalkboard menu that changed weekly. There weren’t any other restaurants there other than fast food or fried food, so in order to give our guests more variety, we changed the menu every weekend. It really forced me to be creative, inventive, and explore different foods, flavors, and ingredients.

You won Chopped! What was going through your head when that basket opened?

There is actually a basket for each round, so I had to be surprised three times! Before filming, I did some meditative breathing in the restroom because I knew that the worst thing you can do is panic. It really helped me keep my cool throughout the competition. I was doing just fine with the first basket when I pulled out tilefish, beets, and smoked baba ghanoush. But the last item threw me a bit, and made me laugh out loud—it was a marshmallow bouquet. Yes, exactly like it sounds— it was several marshmallows shaped like flowers, decorated with colorful sugar and on green sticks in the shape of a bouquet.

What’s one ingredient you’re obsessed with right now?

Cured egg yolks and spicy chili crisp. I cure the yolks in salt and sugar then use them grated over anything from pasta to carpaccio. They give a great salty and umami flavor to anything and a good substitute for parmesan cheese. Chili crisp adds spice, crunch and umami to anything. Love it on steamed dumplings, hummus, rice …

If your menu told a story, what would the title be?

A Culinary Road Trip Across America.

Why is cooking with local and seasonal ingredients important to you?

Local ingredients support your community and don’t travel as far so they can be picked at the peak of ripeness. Seasonal ingredients growing under the sun and natural environments taste far superior to greenhouse raised produce.

How do you bring that “American Revelry” spirit into your dishes?

I look for inspiration from American foods, both traditional and newer ethnic influences but I am always trying to recreate them in a more modern way, whether that involves an updated cooking method like sous vide, or perhaps changing it in a way to create a more modern visual presentation.

What’s your go-to comfort meal when you're off the clock?

Pasta if I’m cooking, pizza for takeout, ramen or pho if I’m going out to eat.

Quick shoutout moment: Who taught you the most in the kitchen?

My dad gave me a good start! He loved to talk about food and try to analyze what was in the dishes we ate. That helped us try to recreate dishes at home.

What’s one dish you think every guest has to try here?

Whipped Feta and Figs. It’s an appetizer made with whipped sheep milk feta, a drizzle of honey-thyme-balsamic reduction, crushed pistachios, grilled figs, and micro basil served with toasted pita bread.

What's next on your culinary bucket list?

I would like to work on more fermented foods. I love making and eating kimchi—especially cucumber kimchi. Fermented foods have lots of health benefits, including improved digestion, boosting your immune system, helping with nutrient absorption, and weight control. And they taste great! My favorites—fermented pickles, kimchi, miso, yogurt and kefir.

I’m always looking for something new to try. I’ll eat anything once! I’ve eaten crickets, ant eggs, snails, chicken sashimi, and fugu (blowfish), to name a few.

Expect the Unexpected

Denise Shavandy isn’t afraid to to experiment in the kitchen—and we’re thankful for that. Whether she’s transforming marshmallows into haute cuisine or reinventing American classics with a twist, she’s doing it on her terms. And lucky for us, we get to taste it.

Ready to see what all the buzz is about? Book your table today and experience the magic for yourself.

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